Chicken Kali Mirch | The Best Black Pepper Chicken Recipe | Murgh Kali Mirch #chicken #mughlai

Looking for a rich, spicy, and flavorful chicken recipe? Try this Chicken Kali Mirch (Black Pepper Chicken) made with freshly crushed black pepper, aromatic spices, and a creamy onion-cashew base.

This restaurant-style Murgh Kali Mirch is juicy, bold, and incredibly delicious — perfect with roti, naan, or rice. The combination of pepper heat and creamy texture makes it a must-try dish for every chicken lover!

✨ In this video, you’ll learn:
✔ Perfect marination technique
✔ How to get juicy, tender chicken
✔ Secret to restaurant-style gravy
✔ Balanced spice & flavor tips

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🧂 Ingredients
Chicken & Marination:
Chicken (bone-in, large pieces) – 500 g
Salt – 1 tsp
Crushed black pepper – 1 tsp
Lemon juice – 2 tsp
Onion-Cashew Paste:
Onion (sliced) – 2 small
Ginger – 1 piece
Garlic – 3 cloves
Green chillies – 4
Cashew nuts – 8
Green cardamom – 3
Cloves – 3
Cinnamon – 2 pieces
Other Ingredients:
Whisked yogurt – 3 tbsp + 3 tbsp water
Garam masala powder – ½ tsp
Crushed pepper – 1 tsp
Kasuri methi – 1 tsp
Salt – ½ tsp
Oil – as required
👨‍🍳 Preparation
Heat oil and fry sliced onions until soft.
Add ginger, garlic → sauté.
Add cashews & green chillies → fry lightly.
Cool and grind into a smooth paste with water.
Whisk yogurt with water → keep aside.
🍳 Cooking Process
Heat oil and fry the marinated chicken on high heat until golden brown.
In another pan, heat oil and add whole spices.
Add prepared paste → cook till oil separates.
Add fried chicken → mix and cook for 5 mins.
Lower heat → add whisked yogurt + garam masala.
Cook till oil separates again.
Add 150 ml water → cover and cook 10 mins.
Finish with crushed pepper + kasuri methi.
Simmer till oil separates → DONE ✅

🔥 Result: Juicy, spicy, restaurant-style Chicken Kali Mirch!

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